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Add Note

Leisure Food

You will need an 18cm cast-iron omelette pan for this recipe. You can use ready-made frozen puff pastry, if in a rush. Measurements for home-made pastry are always based on the flour weight, whereas frozen pastry is the whole weight. In other words you will have 225g home-made pastry that will give you double the quantity of frozen pastry

Serves:
4

Ingredients

225g puff pastry

4 bananas

1 tablespoon lemon juice

1 tablespoon rum

55g butter, softened

55g caster sugar

Method

Sift the flour and a pinch of salt into a large mixing bowl. Rub in 30g diced cold butter until it forms fine breadcrumbs. Mix in enough water to form dough. Lightly knead on a lightly floured surface - wrap and chill for 30 minutes. Let the remaining butter come up to room temperature.

Flatten the butter into a 2.5cm thick rectangle. Roll out the dough on a floured surface into a rectangle that is 3 times the length of the butter. Place the butter in its centre and fold each flap over it, so that the butter is encased in dough. Lightly roll out into a strip, and then fold in 3 once again. Half turn the dough clockwise and repeat the process. Then wrap and chill for 30 minutes.

Repeat this process 3 more times, chilling after a couple of turns. Then cut the dough in half. It is now ready to use.